One-pot pasta and chicken alfredo
Sponsored
Difficulty
Easy 👌35
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 400 g | chicken breast |
| 500 g | penne (whole-grain) |
| 1 tbsp | olive oil |
| 1 | onion |
| 400 g | mushrooms |
| ½ | leek |
| 250 ml | chicken broth |
| 1 l | heavy cream |
| 400 ml | water |
| 3 | tomatoes |
| 15 g | parsley |
| 100 g | Parmesan |
| salt | |
| pepper | |
| Parmesan for garnish | |
| parsley for garnish |
Metric
Imperial
Utensils
- cutting board
- knife
- large pot
- spatula
- grater
Nutrition per serving
Cal
1044
1044
Protein
41g
41g
Fat
68g
68g
Carb
65g
65g
Step 1/4
- 400 g chicken breast
- 1 onion
- 400 g mushrooms
- ½ leek
- cutting board
- knife
Wash and dry chicken breast and cut into slices. Peel and dice onions. Clean and quarter mushrooms. Wash leek and cut into strips.
Step 2/4
- olive oil
- salt
- pepper
- large pot
- spatula
In a large pot, heat oil over medium-high heat, add chicken breast, and fry for approx. 3 – 5 min. Add onions, mushrooms, and leek. Season with salt and pepper.
Step 3/4
- 250 ml chicken broth
- 1 l heavy cream
- 500 g penne
- 400 ml water
Add chicken broth, cream, penne, and water to the pot and leave to simmer for approx. 10 – 15 min., or until pasta is al dente.
Step 4/4
- 3 tomatoes
- 15 g parsley
- 100 g Parmesan
- parsley for garnish
- Parmesan for garnish
- grater
In the meantime, wash tomatoes and dice. Wash, dry, and finely chop parsley. Grate Parmesan. When pasta is al dente, remove pot from heat and stir in Parmesan and parsley. Serve in bowls, sprinkle with diced tomato, and garnish with Parmesan and parsley. Enjoy!
in Berlin